Doneness, temperatures and a few simple rules.
Ordering steak should not be stressful. The main choice is how you want it cooked - from rare to well done - and most cuts are at their best around medium rare, when they are warm, juicy and tender. Here is a plain guide to the doneness levels, why medium rare gets recommended so often, and how to choose a cut. At Uma Garden, just tell your server and we cook it to suit.
Rare is cool and red in the centre (about 50C / 125F). Medium rare is warm and red, soft and juicy (about 54C / 130F). Medium is warm and pink (about 60C / 140F). Medium well is mostly brown with a hint of pink (about 65C / 150F). Well done is cooked through and firm (70C / 160F and up). A meat thermometer at the centre is the only reliable way to know.
At medium rare the fat has begun to soften and the juices are still in the meat, so the steak is tender and full of flavour without being raw. Push past medium and the muscle tightens and dries, especially on lean cuts. That is why kitchens nudge you towards medium rare - it is usually where a good steak is happiest.
Marbled cuts like ribeye and the tomahawk are best medium rare to medium, so the fat can render. Lean cuts like tenderloin or chateaubriand are best rare to medium rare, before they dry out. Tougher value cuts like skirt want a quick, hot cook and a rest. If you prefer well done, a fattier cut survives it better than a lean one.
Let the steak rest a few minutes after cooking so the juices settle - we do this for you. Slice against the grain for a tender bite. Salt is your friend; a heavy sauce often is not. And do not be shy: tell your server how you like it, and ask which cut suits the night. See the dinner menu.
Choose a doneness, from rare to well done, and a cut. For most steaks, medium rare gives the best balance of juicy, tender and flavourful. Tell your server how you like it and they will guide the cut.
About 54C, or 130F, at the centre - warm and red, soft and juicy. It is the doneness most chefs recommend for a good steak.
Because at medium rare the fat has started to soften and the juices remain in the meat, so the steak is tender and flavourful. Cooking further tightens the muscle and dries it out.
Rare (about 50C/125F), medium rare (54C/130F), medium (60C/140F), medium well (65C/150F) and well done (70C/160F and up). The centre temperature is what counts.
Most cuts, and especially marbled ones like ribeye and the tomahawk. Lean cuts like tenderloin are best rare to medium rare so they do not dry out.
A tender, forgiving cut like tenderloin, chateaubriand or ribeye, cooked medium rare. They are easy to enjoy and hard to get wrong.
Not at all - order it how you enjoy it. Just pick a fattier cut, like ribeye, which stays juicier when cooked through than a lean cut would.
Yes, please do. Tell your server your preferred doneness and they will cook it to suit and recommend a cut and weight.
Steak Cuts Explained · Ribeye vs Tenderloin · What Is Marbling?